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Rachael Ray’s Chicken and Dumplings

PREP TIME
40 min
YIELDS
4 servings

Classic comfort food in 30 minutes.

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Ingredients

1 ½
lb(s) chicken breast tenders
1
Tbsp olive oil, 1 turn of the pan
2
Tbsp butter
1
russet potato, peeled and diced
2
medium carrots, peeled and diced or thinly sliced
1
medium onion, chopped
1
rib celery, diced
1
bay leaf, fresh or dried
Salt and freshly ground black pepper
1
tsp poultry seasoning, ⅓ palm full
2
Tbsp flour, a handful
1
qt chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1
small box biscuit mix (preferred brand Jiffy Mix)
½
cup warm water
1
cup frozen green peas
Handful flat-leaf parsley, chopped
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Directions

Step 1

Dice tenders into bite size pieces and set aside. Wash hands.

Step 2

Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.

Step 3

Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

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